Potato Cake No. 1
From The Fredericksburg home kitchen cook book, 1921
MISS BERTHA PRIESS.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 47. The excerpt below is the record exactly as published.
otato Cake. No. 1. 2 cups sugar; 1 cup butter, stir to a cream; 4 well-beaten eggs; y2 cup cooked potatoes; y2 cup grated chocolate: V2 cup milk: 3 cups Hour; 1 tea- spoonful baking powder; 1 cup pecans; spices to taste. MISS BERTHA PRIESS. Potato Cake. No. 2. 1 cup butter; 2 cups sugar; y2 cup milk; 1 cup pecans; 2y2 cups flour; 1 cup boiled potatoes, grated; 4 eggs, whites beaten to a froth ; 1 nutmeg ; 1 teaspoon- ful cinnamon; }/2 teaspoonful cloves; y2 cake chocolate; 2 teaspoonfuls baking powder. Add grated potatoes last. MRS. J. A. SCHLEYER. MRS. A. KUENEMAiNN. Reception Cake. 1 cup butter (small); iy2 cups flour; 5 eggs; iy2 cups powdered sugar; 1 teaspoonful baking powder. — 137 — Beat butter until creamy; add flour gradually while beating constantly ; beat yolks of eggs until lemon colored; add sugar while beating constantly. Combine mixtures and add stiffly beaten whites of eggs. Sift over one teaspoonful of baking* poAvder ; beat thoroughly, turn into buttered and flamed dripping pan and bake in moderate oven. When done spread with icing and cut in diamond shaped pieces. MRS. MOURSUND. Silver Cake. 2 cups sugar ; 3 cups flour
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